Vegetable bean soup with barley
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | quarts | Water |
| ½ | pounds | Kidney beans |
| ½ | pounds | Great northern beans |
| 1 | cup | Olive oil |
| 6 | Cloves garlic | |
| ¼ | cup | Parsley -- chopped |
| 2 | smalls | Onion -- chopped |
| ¼ | pounds | Barley |
| 6 | Carrot -- chopped | |
| ½ | bunch | Celery -- chopped |
| ½ | teaspoon | Dried basil |
| ½ | teaspoon | Dried oregano |
| 1 | Bay leaf | |
| 28 | ounces | Whole tomatoes -- crushed |
| 2 | larges | Potato -- diced |
| 5 | ounces | Spinach -- rinsed and |
| Chopped | ||
| Salt to taste | ||
| 1 | teaspoon | Pepper |
Directions
Bring the water to a boil in a large covered pot. Stir in the kidney beans and cook uncovered over medium heat for 50 minutes, stirring occasionally. Add the great northern beans, olive oil, garlic, parsley, onions and barley. Cook, stirring frequently, over medium heat for 30 minutes. Add the carrots, celery, basil, oregano, bay leaf and tomatoes. Cook over medium heat, stirring frequently, for 1 hour or until the beans are tender. Add the potatoes, spinach, salt and pepper. Continue cooking, stirring frequently, for 30 minutes.
Test for seasoning.
Recipe By : Claire's Corner Copia Cookbook From: Meg Antczak Date: 06-17-95 (159) Fido: Cooking